Oven roasted peri peri chicken wings served with crispy oven baked wedges
Serves: 4
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Directions
- To make the peri peri sauce, combine all of the sauce ingredient in a food processor and process until a smooth paste is formed. Spoon into a jar and refrigerate until needed.
- Put the chicken wings into a large bowl. Make a brine with the water and salt and pour over to cover the chicken wings. Leave in the fridge for about 2 hours. Remove and pat dry. Discard the water. Preheat the oven to 180®C.
- Place the wings in a large bowl and rub with the garlic, chilli flakes and peri peri oil well into the skins. Sit on a baking tray lined with baking paper and cook turning them occasionally, for about 30 – 40 minutes. Increase the heat to grill and continue to cook until crispy and golden for a further 5 minutes.
- In the meantime, get the potatoes ready by placing them in a large bowl, pour over the egg and salt and mix to combine well.
- Remove one by one the potato wedges from the egg mixture and toss them into the semolina. Place in a colander and shake any excess semolina. Place on a baking tray lined with baking paper and bake until golden.
- Serve the chicken wings with the wedges and peri peri sauce.
Ingredients
- 4 red chillies, seeded
- 3 garlic cloves
- 5 ml (1 tsp) smoked paprika
- (1 punnet) fresh coriander, leaves only
- 125 ml (½ cup) sunflower oil
- Juice and zest of1 lemon
- Salt, to taste
- 12 chicken wings
- Brine
- 600 ml cold water
- 45 ml (3 tbsp) salt
- 2 garlic cloves, crushed
- 10 ml (2 tsp) chilli flakes
- 30 ml (2 tbsp) peri peri oil
- 4 potatoes, skin on, cut into wedges and parboil
- 2 large eggs, lightly beaten
- Salt, to taste
- 400 g semolina